We really enjoyed David Lebovitz’s cream cheese brownie recipe and I will definitely make them again, but I had to test another idea. I wanted something seasonal, so instead of plain cheesecake swirled through brownies, I buried pumpkin cheesecake in the brownies. The pumpkin cheesecake brownies are still marbled on top, but because there’s almost a full bite of pumpkin cheesecake in every brownies, I decided to call them “layered” instead of “marbled”.
These were so good! They definitely taste better and slice cleaner on day 2, but you can cut into them after a few hours in the refrigerator. Also, you’ll notice that the batter and filling take up an entire 9 inch pan going all the way to the top. The brownies are very tall.
Layered Pumpkin Cheesecake Brownies
Pumpkin Cheesecake Filling:
12 oz cream cheese, softened
6 tablespoons brown sugar (dark or light)
2 tablespoons granulated sugar
3/4 cup canned pumpkin
1 large egg plus 2 tablespoons beaten egg
1/2 teaspoon vanilla
3/4 teaspoon pumpkin pie spice
1 1/2 tablespoons flour
2 sticks (8 oz) unsalted butter
1/4 teaspoon plus a tiny pinch of salt
1 ½ cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
9 oz bittersweet chocolate chips (1 ½ cups), melted and cooled
1 cup (4.5 oz) Flour
Preheat oven to 350 degrees F. Line a 9 inch square pan with foil and spray foil with cooking spray.
Make the filling first. Beat the cream cheese and both sugars together with a mixer, then reduce speed and beat in the pumpkin, egg, vanilla and pumpkin pie spice. Stir in the flour. Set aside.
In a second bowl, beat the butter, salt and sugar until creamy. Beat in the eggs and vanilla. Stir in the melted chocolate chips then stir in the flour. Pour all but about 3/4 cup of the chocolate mixture into the pan.
Spoon the pumpkin mixture evenly over the brownies layer.
Drop reserved brownie batter over pumpkin to give the brownies a splotched, marbled look.
Bake on center rack at 350 for 45-50 minutes or until brownies test done. That is, when a skewer inserted comes out clean. Let cool for about two hours at room temperature and then chill for a few hours or overnight (the longer the chill, the better). Lift from pan and cut into 16 large squares.